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Thai Pineapple Fried Cauliflower “Rice” with Chicken
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
 

Thai Pineapple Fried Cauliflower Rice with Chicken from An Edible Mosaic

Course: Mains
Cuisine: Thai
Keyword: Thai Pineapple Fried Cauliflower Rice with Chicken
Servings: 6 servings
Calories: 270 kcal
Author: Alyssa Brantley
5 from 2 votes
Ingredients
  • 2 pounds head of cauliflower, cut into large florets
  • 3 tablespoons coconut oil
  • 1 red bell pepper chopped
  • 1 medium yellow onion diced
  • 2 shallots minced
  • 20 ounce can pineapple in juice, drained well
  • 4 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 1-3 Thai chili peppers or 1-3 teaspoons crushed red pepper flakes more or less to taste
  • 1 tablespoon coconut aminos or tamari sauce
  • 1 tablespoon rice vinegar or coconut vinegar
  • 2 teaspoons fish sauce
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground fenugreek
  • 3 cups cooked cubed chicken (a rotisserie chicken is perfect for this)
  • 1/2 cup minced fresh cilantro leaves or fresh parsley
  • 3 scallions green and white parts, thinly sliced (for garnish)
Instructions
  1. Add the cauliflower florets to a medium to large-sized saucepan. Cover the cauliflower completely with water, then put a lid on the saucepan and bring to a boil over high heat. Once boiling, turn the heat down a bit and cock the lid so it doesn't boil over. Cook until the cauliflower is fork-tender but not mushy, about 3 to 4 minutes. Drain well and cool slightly.
  2. Add half the cooked cauliflower florets to a food processor and pulse until the cauliflower is chopped into very small pieces (about the size of rice), but not completely pureed, scraping down the sides as necessary. Transfer the chopped cauliflower to a bowl and process the rest of the florets the same way.
  3. Heat the coconut oil in a large, deep skillet over medium-high heat. Once hot, add the red bell pepper, yellow onion, and shallot, and cook 5 minutes, stirring occasionally.
  4. Add the pineapple, garlic, ginger, chili pepper, coconut aminos, vinegar, fish sauce, salt, coriander, black pepper, turmeric, cumin, and fenugreek, and cook 2 minutes, stirring occasionally.
  5. Add the cauliflower “rice” and chicken, and cook 3 to 5 minutes, stirring occasionally. Stir in the cilantro.
  6. Transfer to a serving platter, sprinkle the scallion on top, and serve.
Nutrition Facts
Thai Pineapple Fried Cauliflower “Rice” with Chicken
Amount Per Serving
Calories 270 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 1304mg 54%
Potassium 855mg 24%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 18g
Protein 15g 30%
Vitamin A 16.4%
Vitamin C 152.2%
Calcium 6.7%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

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